One of my aunts who passed away last year made this spicy version of kongnamulguk. When I was young, I used to go to her house during my summer vacation for a few weeks. She had no children so she always welcomed me. I have so many good memories about her.

I watched her making this soup because I really liked the taste. Even though it’s a very simple and easy recipe, since I saw her cooking this soup, I have been using this recipe for decades!

Ironically, she added a little MSG to the soup at the end, but I don’t. I like to enjoy the taste of natural ingredients. Here are my recipes!

141 Comments:

This is my third batch of kakdugi, but this time I also home prepared soybean sprouts and made this soup to go along with it. You’re right Maangchi, they are so tasty together!! I love this combination! I’m a big fan of all your videos and recipes for about a year now. Thank you for all your hard work teaching! :) Maybe next I will try kongnamul bibimbap with all these sprouts ready :)

I FINALLY grew a successful (albeit, overgrown…) batch of soybean sprouts, which I quickly turned into kongnamulguk :) Such a delicious, light, filling recipe! Because my sprouts grew unevenly, many of them were very long, so I decided to just keep the roots attached. It added a little different texture, which I didn’t mind.

Thank you so much for creating recipes that are easy to follow, and delicious! I’ve been following your website for a few years now, and have yet to make anything that wasn’t tasty. :)

Hi maangchi oni thanks alot for your recipes
i am from egypt >>> in egypt we don’t eat soybean we only feed it to animals or put it in meat to make humarger
when i saw your recipe i started to grow soybean at home (i succeded )
and tried two of recipes 1- soybean soup = i like the spicy version
my dad loved it ( he is kinda hard to please when it come to food )
and i tried soybean side dish
definitly going to grow more soybean
thaaaaaaaaaaaaanks alot maangchi oni

dear manngchi,
i just discovered you! i just started a batch of kmichi tonight and i so want to make the soybean sprout soup, i have a quick question, in the photos above i see a bowl of kmichi and also rice, could you tell me what kind of rice and is it prepared in any special way.
i love your site and can’t wait to try all the recipes.
thank-you!

Can I substitute the anchovies with fish sauce? I still can’t work up the courage to deal with those, much less clean them out! Until I can get myself to do that (or I manage to find someone else who will), would fish sauce work?

많이 맛있어요!! 감사합니다~
While I was browsing your site looking for recipes for 반찬 to make for my Korean class picnic, I found this recipe too. I’m so glad I did!
이 주말에 저는 오이소박이김치 하고 감자조림 만들거예요!! ^^
Wish me luck Maangchi! My teacher and her friends are going to judge all the dishes the students make. :)